HIV/AIDS: Diet, Nutrition & Food Safety

HIV/AIDS: Diet, Nutrition & Food Safety Course Description & Information:

  • Although the world is making progress in addressing the devastating effects of HIV/AIDS, there are still 33.3 million people affected by it. The HIV infection increases the nutritional requirements and these requirements will change during different stages of the disease. This course reviews the nutritional requirements for the HIV/AIDS patient including diet, nutritional supplement and enteral nutrition needs. Level: Intermediate
  • Pharmacist information: ACPE UAN: 0826-9999-21-006-L02-P, IRD: 3-25-21. Knowledge based activity.
Course Objectives:

  • List common metabolic changes associated with the HIV virus.
  • Summarize dietary recommendations for common dyslipidemias seen in HIV patients.
  • State the role of anti-viral therapy in the development of bone loss along with common drug-nutrient interactions.
  • Recognize the key components to be included in the nutrition assessment for patient with HIV/AIDS, including energy requirement, protein needs, and biochemical parameters.
  • Discuss dietary strategies to aid with medication side effects (eg. cachexia, dysphagia).
  • Explain dietary strategies to help support the immmune system and prevent oxidative stress.
  • Identify the importance of food safety for the patient with HIV/AIDS.
Learning Outcome: At least 80% of class participants will score 70% or greater on course post-test.

Course Credit: 3 Contact Hours

Accreditations: View Course Accreditations

Who Should Attend:

Pharmacists, Dietitians, Nursing professionals, Physical Therapy and Occupational Therapy professionals, and other medical professionals.

Certificate Requirements:

  • Full attendance.
  • Completion of course post-test (70%) and evaluation.

How to Take a Live Online Seminar: View Tutorial

Unlimited CE Membership: View Details

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